Loaded Baked Potato Soup

A top selling favorite no matter the season. Using Cream Soup Base with left over baked potatoes guarantees low food cost.

Recipe Yield:
Loaded Baked Potato Soup
Amount Item
1  gal Hot water (180°-190°F)
1  bag Foothill Farms® Cream Soup Base Mix (either #067T or #096T)
1 1/2  cups Cooked Bacon Crumbles
1/2  medium Yellow Onion, Julienned
5   Large Left Over Baked Potatoes, diced
2  cups Sour Cream
1  cup Shredded Cheddar Cheese, divided
1/4  cup Chopped Chives
  1. In a large stock pot, pour Cream Soup Base Mix (28 oz) into hot water while stirring with a wire whip. Continue to stir until mix is completely dissolved and soup base is smooth. Set aside.

  2. In a seperate pot, sear the bacon crumbles and onions, being careful not to burn the bacon but allowing onion to tenderize.

  3. Gently fold in diced potatoes and sour cream into bacon/onion mixture.

  4. Pour the baon/onion/sour cream mixture into the Cream Soup Base and stir gently to incorporate.

  5. Add 3/4 cup of shredded cheddar cheese and bring mixture up to desired temperature, stirring occasionally.

  6. Garnish bowls of soup with remaining shredded cheese and chives.